Pumpkins are well and truly in season and rich in flavour throughout the winter months. As a result, we’ve been mixing up our traditional breakfast, lunch and platters with one of my favourite recipes, my Roast Pumpkin & Cashew Dip.
- 500 g butternut pumpkin seeded, peeled, coarsely chopped (see note)
- 2 tsp. ground cumin
- 1 garlic clove crushed
- 1 cup cashews soaked overnight
- 1 tablespoon chopped coriander to serve
Preheat oven to 180C.
Place pumpkin and garlic in baking tray, toss to combine. Cook for 20 minutes or until golden.
In a food processor, combine roasted pumpkin, garlic, cumin & cashews and process until smooth. Taste and season with salt and pepper. Stir in coriander. Serve hot or cooled.
Place in the fridge in an airtight container. This stores for approximately 3-5 days (if it lasts that long). Use it to top toast, serve with eggs, or in a platter (pictured above).